Stronger than the last wheel I had in the States. Saltier and a more pronounced bite.
Not 100% certain but I think this may have been the first Spring milking Stich I've had.... Creamier and more complex.

You might not know her name but she was critical to the development of the artisan cheese movement in the US.

She started Essex Street in NYC... responsible for bringing Comte St. Antoine and the finest Parmigiano Reggiano to our country. She founded, with Mac McCalman, Artisanal's education program. She was a key instructor at the cheese school in San Francisco.

I was looking forward to meeting her and studying but she fell ill the week before the class... turned out to be cancer.